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    Home » Indian

    Spicy Tofu Lettuce Wraps

    Published: Jun 26, 2019 · Modified: Apr 30, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 8 Comments

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    Indian style spicy tofu lettuce wraps made with warm spices and served with cooling cucumber raita and tangy pickle.

    Tofu lettuce wraps with raita and pickle

    This post has been sponsored by Shan Foods Global. All thoughts and opinions are my own.

    My low-carb Tandoori Chicken Lettuce Wraps have become quite popular since I posted them a year ago. I am so happy to see all the positive feedback and know that so many of you enjoyed them.

    If you have been following me for a while you also know that I always have a pack of ground chicken in my fridge and the Kheema Curry and Kheema Pulao are on my weekly repeat list. So when Shan Foods approached me to work together, I decided to make a healthy vegetarian kheema with tofu that can be served as a low-carb option.

    Shan Foods is the pioneer in spice mixes, offering products that are not just convenient and easy to prepare, but also deliver on the flavor, traditional taste, and aroma. Shan Foods spice mixes are a blessing to every home cook who wants to make quick and authentic tasting south Asian dishes.

    ingredients
    Tofu, ginger, garlic, onions, tomatoes, shan spice mix

    What is Keema?

    Also known as Queema or Kheema, is an Urdu word for minced meat such as chicken, lamb, beef, etc. The word Keema means ground meat and it also is a term used for a spicy curry made with ground meat often served with pav which is similar to hamburger buns/potato rolls.

    How to Make Vegetarian/Vegan Keema

    I love using tofu or soy crumbles as a vegetarian substitute for meats. The texture of crumbled tofu in the Shan spice mix taste so similar to ground meat, you won't be able to tell the difference. The tofu lettuce wraps are healthy, low carb, and satisfying! For vegan tofu, lettuce wraps simply skip the optional cucumber raita (recipe below) or use vegan yogurt instead.

    close up of lettuce tofu wraps

    Step by Step Spicy Tofu Lettuce Wraps Recipe:

    • Heat oil in a medium pan. Add onions and cook for 4 to 5 minutes on medium-high heat stirring frequently. Place a lid on the pan to speed up cooking. Add ginger and garlic cook for a minute. Add tomatoes and mix well. Cook for 2 to 3 minutes or until tomatoes become soft. Add  2 tablespoons of Shan spice mix, mix well and lower the heat (photos 1 - 4). Tip - You can add more spice seasoning in the end after mixing in the tofu for a spicier keema. 
    steps 1 though 4 how to make tofu lettuce wraps
    • Stir in tofu and break it in with a spatula so that it is ground and crumbly. Add salt, cook for 1 to 2 minutes and turn the heat off. Garnish with cilantro (photos 5 - 6).
    steps 5 to 6 how to make recipe
    • To make the cucumber raita, whisk yogurt in a medium bowl. Peel and grate the cucumber. Add grated cucumber to the yogurt. Sprinkle salt and cumin. Mix well. Garnish with cilantro, keep chilled in the refrigerator until ready to be served (photos 7 - 8).
    steps 7 to 8 showing how to make cucumber raita
    Cucumber Raita
    • To Serve - Cut the bottom 2 inches of the lettuce off so the leaves can be easily separated. If using iceberg lettuce, it is ok if each leaf gets broken into 3 to 4 pieces. Just layer 2 to 3 over each other to form a cup. Add 2 to 3 spoons of tofu keema to the lettuce cups. Garnish with purple cabbage, carrots, and cilantro. Add a squeeze of lime. Add a spoonful of raita and serve. 
    tofu lettuce wraps on a plate

    Some of my other favorite lettuce wrap recipes:

    • P.F. Chang’s Chicken Lettuce Wraps - Cooking With Karli
    • Instant Pot Asian Chicken Lettuce Wraps - Tidbits-Marci
    • Instant Pot General Tso Chicken from Amy + Jacky Pressure Cook Recipes
    • Light Thai Chicken Lettuce Wraps - Pinch of Yum
    • crispy spiced lamb and lentils - Smitten Kitchen

    Love Low-carb Recipes? Here are our go-to recipes:

    • Light and Tasty Tandoori Chicken Lettuce Wraps
    • Keto Friendly Chicken Mulligatawny Soup
    • Instant Pot Whole Tandoori Chicken
    • Salmon Tikka Masala Skewers in green sauce
    • Spicy Mango Salad

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Tofu lettuce wraps with raita and pickle
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    4.67 from 6 votes

    Spicy Tofu Lettuce Wraps

    Tofu cooked in warm Indian spices, served over crispy lettuce wraps, topped with crunchy veggies and cooling raita makes a delicious and healthy meal.
    Prep Time15 mins
    Cook Time15 mins
    Course: dinner, Lunch
    Cuisine: Indian
    Servings: 4
    Calories: 243kcal
    Author: Archana Mundhe

    Ingredients

    • 2 tablespoons oil
    • 1 medium yellow onion finely diced
    • ½ tablespoon ginger grated
    • ½ tablespoon garlic minced
    • 1 plum tomato diced
    • 2 to 3 tablespoons Shan Keema seasoning mix
    • 1 teaspoon kosher salt
    • 14 ounces extra firm tofu
    • ½ cup cilantro chopped

    Cucumber Raita:

    • 1 cup plain greek yogurt
    • 2 to 3 Persian cucumbers
    • ¼ teaspoon salt
    • ¼ teaspoon ground cumin
    • 1 tablespoon cilantro finely chopped

    To Serve:

    • 1 head Boston lettuce or iceberg lettuce rinsed and pat dried
    • 1 cup red cabbage thinly sliced
    • 1 cup carrots thinly sliced
    • ½ cup cilantro chopped
    • 1 lime cut into wedges

    Instructions

    • Heat oil in a medium pan. Add onions and cook for 4 to 5 minutes on medium high heat stirring frequently. Place a lid on the pan to speed up cooking. Add ginger and garlic cook for a minute. Add tomatoes and mix well. Cook for 2 to 3 minutes or until tomatoes become soft. Add 2 tablespoons of Shan spice mix. Tip - You can add more spice seasoning in the end after mixing in the tofu for a spicier keema. Lower the heat.
    • Stir in tofu and break it in with a spatula so that it's ground and crumbly. Add salt and cook for 1 to 2 minutes. Turn the heat off. Garnish with cilantro.
    • To make the raita, whisk yogurt in a medium bowl. Peel and grate the cucumber. Add grated cucumber to the yogurt. Sprinkle salt and cumin. Mix well. Garnish with cilantro, keep chilled in the refrigerator until ready to be served.

    To serve:

    • Cut the bottom stem of the lettuce so the leaves can be easily separated. If using iceberg lettuce, it is ok if each leaf gets broken into 3 to 4 pieces. Just layer 2 to 3 over each other to form a cup. Add 2 to 3 spoons of tofu keema on the lettuce cups. Garnish with purple cabbage, carrots, and cilantro. Add a squeeze of lime. Add a spoonful of raita and serve.

    Video

    Nutrition

    Calories: 243kcal | Carbohydrates: 23g | Protein: 17g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 854mg | Potassium: 1112mg | Fiber: 6g | Sugar: 13g | Vitamin A: 7615IU | Vitamin C: 38.5mg | Calcium: 187mg | Iron: 3.1mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Deepa says

      July 24, 2019 at 1:39 pm

      Hi Archana
      The video says 1 tsp garlic / ginger but the recipe says 1/2 tbsp.

      Reply
      • Archana says

        July 24, 2019 at 1:40 pm

        1 teaspoon each. I will fix it. Thank you

        Reply
        • Deepa says

          July 24, 2019 at 11:17 pm

          I made this today and it was a huge hit! Even the non-adventurous eaters had seconds!

          Reply
          • Archana says

            July 25, 2019 at 7:57 am

            Thank you Deepa for the feedback

            Reply
    2. Fran Harries says

      August 13, 2019 at 7:49 am

      Can you serve at room temperature

      Reply
      • Archana says

        August 14, 2019 at 8:18 am

        yes! absolutely.

        Reply
    3. Priti Desai says

      November 13, 2019 at 5:53 am

      How many total servings?

      Reply
      • Archana says

        November 13, 2019 at 10:15 pm

        This recipe makes 4 servings.

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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